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<\/div>\n <\/div>\n <\/div>\n<\/div>A deep analysis of the consumption habits led the Company to focus the main criteria orienting the consumers\u2019 behaviours, that is: the progressive destructuring of meals, the continuous search of practical and quick solutions with an high service content, due to the evolution of the work and demographic social organization; as well as the subjective search of wellbeing, joined with the attention to the quality of everything we eat.<\/strong> <\/span><\/p>\n Therefore, meals tend to be simplified<\/strong> and combined with other little occasions of eating, that we could define \u201csnacking\u201d: real breaks spread along the day and eaten away from home<\/strong>, that are considering more and more the value of the tasty and quality food. <\/span><\/p>\n In this context, the offer of the rice specialist – Riso Scotti Snack<\/strong> \u2013<\/strong> is placed: in particular, VENDING has a primary role, taking the products in the working and studying places, in hospitals and places crowded with people; the modern HORECA, besides, offers solutions that are often preferred to the traditional ones: let\u2019s think of brunch, aperitif-dinner or happy hour, and in the end, the RETAIL, where our proposals complete Riso Scotti\u2019s wide range, with practical frozen solutions with an high organoleptic quality and service content. <\/span><\/p>\n<\/div> Giorgio Notaro, <\/span><\/p>\n Riso Scotti Snack\u2019s Technical Director and Sales Manager for Ho.Re.Ca. and Vending <\/span><\/p><\/h3><\/div>